Compiled Recipe – Salted Egg Yolk Chicken Wings

Salted Egg Yolk Chicken Wings

* vegetable oil (to deep fry)
* 12 chicken wings
* salt (to taste)
* ground black pepper (to taste)
* 1/3 cup all purpose flour
* 1 tsp baking powder
* 3 tbsp butter
* 1 tbsp garlic, minced
* 1 bird’s eye chili, seeded and chopped
* 20 curry leaves or basil leaves
* 4 salted egg yolks, mashed
* 1 tsp yellow curry powder
* 1 tsp sugar

1) Pre-heat oil in a deep pan over high heat. Season chicken with salt and pepper.

2) Combine flour and baking powder. Dredge chicken in mixture. Deep fry until golden. Drain on wire rack.

3) Make the sauce: Heat butter in a pan over medium heat. Sauté garlic, chilies and curry leaves. Add salted egg yolks, curry powder and sugar.

4) Toss in chicken wings and mix until coated.



Compiled Recipe – Crabs with Salted Egg Sauce

Crabs with Salted Egg Sauce

* 1 kilo mud crabs (alimango), fresh, live
* ¾ cup potato starch, seasoned with salt and pepper
* 1 cup vegetable oil (to fry)
* fresh cilantro (to serve)
* ¼ cup plus 2 tbsp butter
* 2 tbsp ginger, sliced
* ½ cup leeks, sliced, white and green parts only
* 2 tbsp white onions, chopped
* 2 tsp garlic, chopped
* 5 salted egg yolks, mashed with a fork
* 2 bird’s eye chilies, sliced, if desired
* salt (to taste)
* ground black pepper (to taste)

1) Pat crabs dry with paper towels. Cut in half then dredge in potato starch, shaking off excess. (Note: You can also steam the crabs before cutting and dredging.)

2) Heat oil in a wok over medium heat. Fry crabs on all sides until cooked, about 12 to 15 minutes. Do this in batches, if necessary. Drain on paper towels.

3) Make the salted egg sauce: Melt 2 tablespoons butter in a wok. Sauté ginger, leeks, onions and garlic. Stir in salted egg yolks, remaining butter and chilies; mix well. Season with salt and pepper. Add crabs and toss, or pour sauce over crabs. Top with cilantro leaves.




Compiled Recipe – Salted Egg Shrimp

Salted Egg Shrimp

* 500 grams shrimp , medium sized, peeled and de-veined, with tails left on
* salt (to taste)
* ground black pepper (to taste)
* 3 tbsp canola oil
* ½ cup cornstarch, seasoned with salt and pepper
* 2 cloves garlic, minced
* 1 tbsp butter
* 4 salted egg yolks, mashed
* chili leaves, fried (to garnish)

1) Season shrimp with salt and pepper.

2) Heat oil in a frying pan over medium heat.

3) Dredge shrimp in cornstarch then fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.

4) In the same pan, sauté garlic in butter. Add salted egg yolks; mix well.

5) Add cooked shrimp and toss to coat. Cook for 2 minutes. Garnish with parsley or fried chili leaves, if desired.